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Ingredients: 300 grams of live river shrimp

Accessories: 10 grams chopped green onion, 5 grams minced ginger

Seasoning: 30 grams of Chubang onion and ginger cooking wine, 15 grams of Chubang original sun-dried soy sauce, 20 grams of Chubang pure rice vinegar, 3 grams of Chubang aromatic pure sesame oil, 2 grams of salt, 30 grams of white sugar, 3 grams of white pepper, 3 grams of Chubang pure rice vinegar, Bunte Fragrance Pure Peanut Oil Appropriate amount

Production steps:

1. Trim off the fins and feet of the river shrimp, wash and set aside;

2. Add Chubonte pure peanut oil to a hot pan and heat until it is 80% hot. Pour in the shrimp, stir fry a few times until the skin becomes crispy and pour out;

3. Leave the bottom oil in the pot, stir-fry the minced ginger until fragrant, then cook with Chubang onion and ginger cooking wine, Chubang delicious fresh soy sauce, Chubang pure rice vinegar, salt, sugar and pepper. The sauce will be thickened over high heat. Add the fried river prawns, toss and coat evenly, drizzle with CHIBANG's fragrant pure sesame oil and serve. Sprinkle with chopped green onion and serve.

Features: red in color, crispy on the outside and tender on the inside, sweet, sour and salty.